Gratineed Pineapple




I can't tell you how much I love Hawaii.  It has been our go to place for needed rest and relaxation.

However, the costs of putting in a vineyard do not warrant spending a small fortune in Hawaii at this time.  My dreams of a tropical vacation have been trumped by the purchase of pressure tanks, well pumps, fencing, electrical generators, survey reports and concrete slabs.  It's so romantic isn't it?

So since I can't go to Hawaii I needed to bring Hawaii to me.  The Gratineed Pineapple does just the trick.  This is absolutely one of the most heavenly desserts I have made.  It's the next best thing to a Pina Colada and the presentation is quite impressive. 

I think it would make a perfect Valentine's Day dessert.  The warm gooey flavors of coconut, gingersnaps and macadamia nuts meld together with the pineapple making this dessert very islandy (that's a word right?). 

With the availability of sweet pineapple all year round, why not brighten up your winter with this yummy treat.  Everyone's eyes will pop when you pull this out of the oven.

Do you have trouble picking a ripe pineapple?  Just pull on the green leaves.  If they come out easily, it's ripe.

Let's make it together...




Here's what you will need:  Fresh pineapple, gingersnaps, sweetened condensed milk, macadamia nuts, sweetened shredded coconut and dark rum.




Stir together 1/2 cup shredded sweetened coconut, 1/2 cup crushed gingersnap cookies and 1/2 cup chopped macadamia nuts.  Set aside.




Whisk together 1/2 cup sweetened condensed milk and 2 Tablespoons dark rum.  Set aside.




With a sharp knife, slice the pineapple in half with leaves intact.




Cut the core from each pineapple half and discard.  This does not have to be perfect looking as it will be covered up.




Arrange pineapple halves skin side down on a rimmed baking sheet.  Drizzle with half of the sweetened-condensed-milk-mixture. 




Sprinkle with coconut mixture.




Drizzle with the remaining sweetened-condensed-milk mixture.  Bake at 350 degrees for 10 to 16 minutes or until golden brown.  I feel the longer this is in the oven the better.  Keep in until coconut and nuts are browned well but not burned.




When it comes out of the oven, there will be a nice crunchy-syrupy topping on the pineapple. 




Serve warm with a knife and a fork.  It is absolutely delicious.




I am going to make this again very, very soon.




Don't miss out.

Gratineed Pineapple
Adapted from Bon Appetit

1/2 cup shredded sweetened coconut
1/2 cup crushed gingersnap cookies
1/2 cup chopped macadamia nuts
1/2 cup sweetened condensed milk
2 Tablespoons dark rum
1 large, ripe pineapple, leaves intact, halved lengthwise

Stir together coconut, gingersnap cookies and macadamia nuts.  Set aside.

Whisk together sweetened condensed milk and dark rum.  Set aside.

With a sharp knife, slice the pineapple in half with leaves intact.  Cut the core from each pineapple half and discard.  This does not have to be perfect looking as it will be covered up.  Arrange pineapple halves skin side down on a rimmed baking sheet.  Drizzle with half of the sweetened-condensed-milk-mixture.  Sprinkle with coconut mixture.   Drizzle with the remaining sweetened-condensed-milk mixture. 

Bake at 350 degrees for 10 to 16 minutes or until golden brown.  I feel the longer this is in the oven the better.  Keep in until coconut and nuts are browned well but not burned.

Serve warm with a knife and a fork.

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Posted by Noble Pig at Friday, January 16, 2009 12:12 AM
Categories: .Desserts
 
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